The water environment of a river network can self-clean to a certain extent; however, when the wastewater discharge load exceeds a certain threshold, the balance of nature is disrupted, leading to water pollution. This emphasises the urgent need to evaluate river water environmental capacity (RWEC) as a necessary parameter for sustainable development. However, to quantify the RWEC, it is important to estimate the hydrological and hydrodynamic factors in the basin, leading to the linking of these models. The present investigation aims to propose an integrated framework, named RWEC, consisting of hydrological and hydrodynamic models, a database system, and GIS to evaluate the water environmental carrying capacity of the selected river network. The rain - runoff (RR), hydrodynamic (HD), ecological (ECO), and RWEC models were used. Groups of data, including meteorology, hydrology, and the environment, combined with topographic data and waste sources, were applied. Groups of models and data were integrated into a seven-step framework to calculate the RWEC. The case study is a basin in Binh Duong Province, Vietnam and four pollutants were selected: NH, BOD, NO, PO. The flow and water quality factors in the river basin in the study area were measured based on hydraulic models, and the water quality was calibrated. The role of hydrological, hydraulic, and water quality models in the RWEC calculation was clarified. According to the baseline and forecast scenarios, the calculation of the RWEC for the scenarios was performed. In the baseline scenario, RWEC is in the range (-283, -22) kg/day, RWEC ranges from (143, 3126) kg/day, RWEC is in the range (-778, 2166) kg/day, and RWEC is in the range (-31, 46) kg/day. The dependence of RWEC on environmental factors, self-cleaning factors, and the difference between the baseline and forecast scenarios were clarified.
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http://dx.doi.org/10.1016/j.scitotenv.2022.159490 | DOI Listing |
J Food Sci Technol
January 2025
Department of Flour Milling Baking and Confectionery Technology, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore, 570020 India.
To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend.
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January 2025
School of Science, STEM College, RMIT University, Melbourne, VIC, Australia.
Sustainability concerns have increased consumer demand for non-animal-derived proteins and the search for novel, alternative protein sources. The nutritional sustainability of the food system without compromising the nutrient quality, composition, digestibility and consumption is pivotal. As with farmed livestock, it is imperative to ensure the well-being and food security of companion animals and to develop sustainable and affordable pet foods.
View Article and Find Full Text PDFInt J Food Sci
January 2025
Food Science and Technology Programme, Faculty of Science and Technology, Phranakhon Rajabhat University, Bangkok, Thailand.
As global demand for plant-based foods increases due to their nutritional and environmental benefits, young jackfruit () is emerging as a promising meat alternative. This study evaluates the effects of heat treatments-specifically blanching for 5 min and boiling for 15, 30, and 45 min-on the quality and sensory attributes of jackfruit-based meatballs. The results indicate consistent color values ( , , and ) across the samples, with values ranging from 53.
View Article and Find Full Text PDFACS Omega
January 2025
Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia.
Carbon dots (CDs) are emerging novel fluorescent sensing nanomaterials owing to their tunable optical properties, biocompatibility, and eco-friendliness. Herein, we report a facile one-pot hydrothermal route for the synthesis of highly green fluorescent CDs using gallic acid (GA) as a single carbon source in ,-dimethylformamide (DMF) solvent, which serves as a nitrogen source and reaction medium. The optical properties of the synthesized GA-DMF CDs were systematically characterized by using UV-vis and photoluminescence spectroscopy, revealing strong green fluorescence.
View Article and Find Full Text PDFHeliyon
January 2025
Instituto Nacional do Semi-árido, Av. Francisco Lopes de Almeida, 4000, Serrotão, Campina Grande, 58434-700, Paraíba, Brazil.
Innovation in the drying process during the roasting of cashew nut almonds has the potential to significantly improve product quality. This study aimed to investigate the drying kinetics of the almond, comparing the experimental data with the mathematical models of Fick, Page, Cavalcanti Mata, and Henderson and Pabis. The research was conducted at the Laboratory of Physical Measurements and Drying of the Academic Unit of Food Engineering at the Federal University of Campina Grande.
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